Archive for October 2019
Bay Leaf in Sous Vide Bag?">Bay Leaf in Sous Vide Bag?
Hi, I'm planning to sous vide a lovely strip steak. I'm light on fresh herbs but I do have bay leaves; I can't decide if I think they would be a good addition to the cooking packet or if the flavor would be weird or too strong. What say you? Thank you!...
Read moreCan this croissant dough be salvaged?">Can this croissant dough be salvaged?
I was attempting blueberry croissants and tried a new butter folding in method. Frankly I do think the recipe is partly to blame as it cautioned greatly against overmixing the dough but I think it then wound up too underdeveloped. I should have trusted my instincts. Main problem: a lot...
Read moreSeeking recipe for oatmeal cookies (etc)">Seeking recipe for oatmeal cookies (etc)
Does anyone have any ideas, or a specific recipe, for cookies, cupcakes, etc made with oatmeal, sugar, etc, but no flour? I've been doing some experimenting, and my results so far have not been too bad. I mixed 1 egg, 2 T EVOO, 5T sugar, baking powder, and some instant...
Read moreHELP! I'm Cooking Beef at 50°C/122°F">HELP! I'm Cooking Beef at 50°C/122°F
According to Heston Blumenthal, one of the UK's most successful chefs, rare beef should be cooked at 50°C/122°F. I need to cook this joint today. I've been in deserts in the mid 40°C's/113°F'ish. It was very hot but I never felt I was going to cook myself - yes, I know I...
Read moreDuck confit for a large group">Duck confit for a large group
I’m hosting 50 or so people next month and was thinking about duck. I know breast would be easier to slice and serve (they’ll largely be standing), but was thinking if I confit I could do that ahead of time. But I can’t figure out how one would serve it....
Read moreLooking for Recao and Ajicitos Dulces in Brooklyn">Looking for Recao and Ajicitos Dulces in Brooklyn
Hi. Does anyone know where to find these in Brooklyn? Reading More May Cause Envy...
Read moreCooking Thai food - three brief questions">Cooking Thai food - three brief questions
That’s why it’s worth it to track down the prik gaeng or puyas. Those Chinese dried red chilis look similar, but they’re meant to add heat and not much else. The dried Thai kind and the puyas are bred for flavor (as well as heat) and they give a body...
Read moreCooking Thai food - three biref questions">Cooking Thai food - three biref questions
Hey! So a couple of quick questions i was hoping to get answered. Firstly, when it comes to making a curry paste, i dont have a mortar and pestle or a food processor. I do have a blender. Obviously i would have to add a bit of liquid; would this...
Read moreReally Good Cuban Cookbook?">Really Good Cuban Cookbook?
Hello, Can anyone recommend an excellent Cuban cookbook? I’ve seen a few that have gorgeous photos, but which seem to focus mostly on cultural commentary and restaurantish recipes. I’d like to find one that offers recipes for what a wonderful home cook might make and that gets those flavors right,...
Read moreTable Talk with Kim-Joy of The Great British Bake Off">Table Talk with Kim-Joy of The Great British Bake Off
What came first, Instagram or Kim-Joy? The answer is unclear but what is crystal clear is both make the other one way more fun. Kim-Joy -- one of the breakout stars from England's smash hit The Great British Bake-Off (now in its 10th season) -- dazzles with her photo-fabulous new...
Read moreAbout Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude